Pork Red Chile Tamales

Ingredients

• 2 1/2 pounds boneless pork shoulder
• 1 head garlic, halved crosswise
• Kosher salt
• 2 tablespoons canola oil
• 10 medium dried ancho chiles, stems and seeds removed
• 1 1/2 teaspoons granulated garlic
• 1 1/2 teaspoons dried Mexican oregano
• 3/4 teaspoon ground cumin
• Kosher salt and freshly ground pepper
• 3 1/2 cups masa harina
• 2 teaspoons baking powder
• Kosher salt
• 1 cup pork lard, melted
• 26 dried corn husks, soaked in hot water for several hours until soft
• Salsa, shredded cheese and sour cream, for serving

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